East Coast Shrimp Rolls recipe

There’s something so nostalgic about a good shrimp roll, especially when you’re craving that fresh, coastal flavor. East Coast Shrimp Rolls are the perfect balance of simplicity and deliciousness, with sweet, tender shrimp packed into buttery, toasted buns. It’s a dish that instantly transports me to the seaside, where fresh seafood is always on the menu. Whether you’re making these for a casual weeknight meal or serving them at a summer gathering, these shrimp rolls always hit the spot. Plus, they’re super easy to make, so let’s dive right in and get started!

this RECIPE

Why these East Coast shrimp rolls will be your new favorite

Shrimp rolls are a classic New England staple, but they don’t have to be reserved for summer vacations. You can easily bring this dish to your home kitchen, no matter where you are. The combination of juicy shrimp and the tangy, herb-packed dressing tucked into a warm, buttered bun is a total crowd-pleaser. It’s also incredibly versatile—perfect for a light lunch, or you can double up for a heartier dinner. What makes this recipe extra special is the dressing. We’re not just slathering the shrimp in plain mayo; instead, we’re mixing in fresh herbs, garlic, capers, and lemon zest to make it vibrant and zippy. Trust me, once you take a bite, you’ll understand why this recipe is a keeper.

A memory from the coast: My first shrimp roll experience

I’ll never forget my first shrimp roll. It was a humid afternoon on the East Coast, and after a long day spent walking along the rocky beaches, my friends and I stumbled upon a small shack right by the water. We were starving, and the sight of shrimp rolls on the menu was too tempting to resist. When that first bite hit my taste buds—sweet, tender shrimp perfectly complemented by the zesty dressing and crisp, buttered roll—I was hooked. The saltiness of the sea breeze in the air, the crunch of the celery, and that fresh burst of lemon… everything about it was perfect. Since then, I’ve been recreating that flavor at home, and I’ve tweaked and refined the recipe to get it just right.

The story behind shrimp rolls: From lobster to shrimp

Shrimp rolls are a humble twist on the lobster roll, which has its roots in New England. Lobster rolls became popular in the 1920s as a way to serve lobster meat in a more casual, portable fashion. Over time, shrimp rolls emerged as a delicious (and often more affordable) alternative. While the lobster roll typically features large chunks of lobster and a simple mayo or butter dressing, shrimp rolls often have a lighter, herbaceous flavor, thanks to the addition of celery, fresh herbs, and lemon. Today, shrimp rolls are a go-to for seafood lovers who want something quick, fresh, and utterly satisfying. You can even find variations across different regions, each with its own unique flair.

Let’s talk ingredients: The heroes of this dish

The shrimp, of course, are the star of the show here. You’ll want to use large, cleaned shrimp with the tails and veins removed. If you’re out of shrimp, you could substitute with small scallops or even chunks of firm white fish like cod (though the texture will differ). Freshness is key for seafood, so be sure to grab the best quality you can find.

For the dressing, mayonnaise acts as the creamy base. Celery adds a lovely crunch, while green onions and capers bring in sharp, briny flavors. The fresh herbs—dill, parsley, and chives—provide that bright, garden-fresh taste that balances the richness of the mayo. mustard gives it a bit of a tangy kick, while lemon zest and garlic elevate the whole thing to another level. And don’t forget the spices! Paprika, garlic salt, onion powder, and cracked pepper give the shrimp a subtle but essential seasoning.

When selecting your hot dog buns, go for the classic split-top style if you can. They toast up beautifully and hold the filling well. If you prefer, you can use brioche rolls for a slightly richer, sweeter flavor.

Kitchen gear you’ll need (and what you can totally skip)

Making shrimp rolls doesn’t require a ton of fancy equipment, but there are a few tools that will make your life easier. First, you’ll need a large pot for boiling the shrimp. It’s best to use a pot with plenty of space so the shrimp cook evenly. You’ll also want a large bowl for your ice bath—that’ll stop the shrimp from cooking too long and turning rubbery.

For the dressing, a medium-sized mixing bowl and a sharp knife for chopping the herbs and veggies are essential. If you don’t have a garlic press, don’t worry! You can just finely mince the garlic by hand or use a microplane grater to achieve a smooth consistency.

A broiler or toaster oven is perfect for getting those buns nice and toasty. Just be sure to keep an eye on them—broiling can go from golden brown to burnt in the blink of an eye! Lastly, a small spatula or spoon will help you evenly mix and spread the shrimp salad into the rolls.

Step-by-step: My foolproof method for East Coast shrimp rolls

1. Boil the shrimp: Start by bringing a large pot of water to a boil. Add 2 teaspoons of sea salt and the juice from half a lemon. This flavors the water, giving the shrimp a subtle citrusy brininess. Once the water is boiling, toss in the shrimp and cook them for just 2-3 minutes. Be careful not to overcook them—they’ll turn tough if left in the pot too long.
2. Ice bath time: As soon as the shrimp are done, remove them from the pot and plunge them into an ice bath. This stops the cooking process and keeps the shrimp tender and juicy. Let them chill for a few minutes before chopping them into bite-sized pieces.
3. Make the dressing: While the shrimp are cooling, it’s time to whip up the dressing. In a medium-sized bowl, combine the mayo, diced celery, green onions, chopped dill, chives, parsley, capers, mustard, lemon zest, garlic, paprika, garlic salt, onion powder, sea salt, and fresh cracked pepper. Give everything a good mix until it’s well combined. The dressing should be creamy, tangy, and packed with flavor.
4. Toast the buns: Now, let’s get those buns ready. Spread about 1 teaspoon of butter on the inside of each hot dog bun and on the top edges too. Place the buns under the broiler for 1-2 minutes until they’re golden and crispy. Watch them closely, as they can burn fast!
5. Assemble the rolls: Once the shrimp have cooled, fold them into the dressing mixture. Make sure every piece of shrimp is coated in that delicious herby sauce. Then, generously stuff the shrimp mixture into each toasted bun. Top with a squeeze of fresh lemon juice, a sprinkle of sea salt, some cracked pepper, and a little extra parsley for garnish.

Variations on a theme: Fun twists and adaptations

These shrimp rolls are endlessly adaptable! If you’re looking to make them lighter, you can swap out the mayo for Greek yogurt or a half-and-half mix of yogurt and mayo. This will give you a tangy, creamy texture with fewer calories. For a dairy-free version, use a vegan mayonnaise substitute—there are some really good ones out there that taste just like the real thing.

If you’re gluten-free, simply use gluten-free hot dog buns or lettuce wraps instead of traditional buns. The crisp, refreshing lettuce pairs beautifully with the creamy shrimp.

For a seasonal twist, try adding some diced cucumber or radish in the summer, or a handful of finely shredded cabbage for extra crunch. You can even experiment with spices—add a pinch of Old Bay seasoning for that true East Coast flavor or a dash of cayenne if you like a bit of heat.

Serving and presentation ideas: Make them pop!

When serving these shrimp rolls, presentation is key—especially if you’re making them for guests. Serve them on a wooden board with lemon wedges scattered around for easy squeezing. A sprinkle of extra herbs on top of each roll adds a fresh pop of color. For sides, go for something light and refreshing, like a mixed green salad or a batch of homemade coleslaw. You could also serve them with crispy potato chips or a chilled pasta salad.

drink pairings for shrimp rolls

For a meal like this, you want something light and refreshing to wash it all down. A classic lemonade or a sparkling citrus soda would be perfect. If you want something a bit more exciting, try a ginger ale or a homemade iced tea with a splash of lemon. For a fancier touch, serve a sparkling water with a hint of lime or cucumber. You could even make a virgin mojito—lime, mint, and soda water—to complement the fresh, herbaceous flavors in the shrimp rolls.

How to store and reheat your shrimp rolls

If you have leftovers (though I doubt you will!), store the shrimp salad separately from the buns. Keep the shrimp mixture in an airtight container in the fridge for up to two days. When you’re ready to eat, you can lightly toast the buns again before stuffing them. Unfortunately, the shrimp salad doesn’t freeze well, as the mayo can separate once thawed, but it should be fine for a couple of days in the fridge.

Adjusting the recipe for different serving sizes

This recipe makes about 8 shrimp rolls, but it’s super easy to scale up or down. For a smaller batch, halve the ingredients for the dressing and use just 1 pound of shrimp. If you’re feeding a crowd, you can double everything—just make sure you have a big enough pot to boil all the shrimp at once, or cook them in batches.

Common shrimp roll issues and how to avoid them

One common problem is overcooking the shrimp, which can make them rubbery. Keep a close eye on the shrimp as they boil, and remove them from the water as soon as they turn pink and opaque. Also, be sure to watch the buns closely while broiling, as they can burn quickly. If your shrimp rolls feel too heavy or rich, try adding more lemon juice or a bit more mustard to brighten up the flavors.

Give these shrimp rolls a try!

Whether you’re a seafood lover or just someone looking to try something new, these East Coast shrimp rolls are sure to become a favorite in your recipe rotation. The combination of tender shrimp, zesty dressing, and buttery toasted buns is truly unbeatable. And the best part? They’re so easy to make, you’ll have them ready in no time. Give them a try, and don’t be afraid to adapt the recipe to suit your own tastes!

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?
Yes, you can! Just make sure to thaw the shrimp completely and pat them dry before cooking.

2. What can I use instead of capers?
If you’re not a fan of capers, you can substitute chopped pickles or olives for a similar briny flavor.

3. Can I make these ahead of time?
You can make the shrimp salad a few hours in advance and store it in the fridge. Just don’t assemble the rolls until you’re ready to serve to keep the buns from getting soggy.

4. Can I use a different type of bread?
Definitely! Brioche buns or even a crusty baguette would work well. Just make sure to toast them!

5. How do I prevent the shrimp from becoming tough?
Be sure to only cook the shrimp for 2-3 minutes, and immediately transfer them to an ice bath to stop the cooking process.

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